Stone Pot Fried Taro with Sauce
1.
Prepare the ingredients in advance
2.
The taro is cleaned and steamed in a steamer, peeled and set aside; the pork belly is chopped and set aside
3.
Mix the miso and the sweet noodle sauce; chop the green onion into flowers; chop the old ginger and set aside
4.
Put the taro in a hot stone pot and put it on the bottom for later use
5.
Put a little oil in the pot and put the minced pork belly in the pot and fry until fragrant
6.
After the oil is stir-fried, add the chopped green onion and ginger rice, and then put the adjusted sauce into the pot and continue to stir-fry until fragrant
7.
Finally, pour the fried mixed sauce on the hot taro to eat
Tips:
1. The taro can be cleaned and steamed before peeling, which saves trouble
2. When making miscellaneous sauce, you can use soy sauce (I don’t have soy sauce anymore, I use miso instead) and sweet noodle sauce, but you can’t put too much sweet noodle sauce to avoid too sweet
3. It doesn’t matter if there is no stone pot, you can mix steamed taro and miscellaneous sauce in a pot and stir fry.
4. Because miso has a salty taste, no salt is added. You can add it according to your taste so as not to be too salty.